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Start by preparing your edamame. Heat a large skillet over medium heat and add the sesame oil, garlic and ginger. Cook until garlic and ginger are fragrant and just starting to brown, 1-2 minutes. Make sure to stir the garlic and ginger frequently to make sure it doesn’t burn.
Next, add in the edamame, tamari, chili crunch and maple syrup. Mix everything together well and let cook until edamame is starting to brown and has absorbed all the cooking liquid. I like to spread the edamame in a single layer and then turn the heat up a bit so the edamame can really get browned.
Add your avocado to a small bowl with a squeeze of lime juice and a pinch of salt (optional). Use a fork to mash the avocado to desired consistency.
Toast your bread and then spread a layer of avocado mash down. Carefully add a couple of spoonfuls of the edamame and then top with sea salt, extra chili crunch, fresh cilantro and toasted sesame seeds. Enjoy!